Queso Fundido with Chilies and Mushrooms

• 1 tablespoon olive oil
• 1 large poblano chili (about 4 ounces), seeded, cut into matchstick-size strips
• 1 teaspoon minced garlic
• 4 ounces crimini mushrooms, coarsely chopped
• 10 ounces Monterey Jack cheese, grated (about 2 1/2 cups)
• 2 green onions, thinly sliced
• 2 teaspoons chopped red or green jalapeno chili
• Corn tortilla chips

1. Heat oil in medium cast-iron skillet over low heat.
2. Add poblano chili and garlic and saute until chili begins to soften, about 8 minutes.
3. Increase heat to medium.
4. Add mushrooms; saute until tender, about 6 minutes.
5. Season with salt and pepper.
6. (Can be made 6 hours ahead.
7. Cover; chill.
8. Rewarm over medium heat before continuing.)
9. Prepare barbecue (medium-low heat).
10. Transfer cast-iron skillet to barbecue rack.
11. Add cheese to hot mushroom mixture.
12. Stir until cheese melts and mixture begins to bubble, about 4 minutes.
13. Sprinkle green onions and jalapeno chili over.
14. Serve immediately with corn chips.

olive oil, poblano chili, garlic, crimini mushrooms, cheese, green onions, red, tortilla chips

Taken from www.epicurious.com/recipes/food/views/queso-fundido-with-chilies-and-mushrooms-5475 (may not work)